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Good Deal Meal – Red Curry Vegetables

Red Curry Vegetables

Recipe Information

Prep Time: 30 minutes
Serves: 4-6
Ingredient Notes: Vegetarian, Vegan


  • 1 cup Field Day Organic Thai Jasmine White Rice
  • 1 bag (10oz) Cascadian Farm Frozen Organic California-Style Blend Vegetables
  • 1 can (13.75oz) Field Day Organic Unsweetened Coconut Milk
  • 1 pouch Saffron Road Thai Red Curry Simmer Sauce
  • 1 medium onion
  • 2 teaspoons salt
  • 1 tablespoon cooking oil of choice

Optional: Consider substituting frozen vegetables for local fresh broccoli, cauliflower, and carrots if you have more time for prep.


1. Bring 1 1/2 cups water to boil. Stir in 1 cup rice and 2 teaspoons salt. Reduce to low, cover, and cook until tender (about 20 minutes).

2. While rice is cooking, in a deep saute pan over medium heat, add 1 tablespoon oil and onion. Stir-fry until crisp-tender (about 5 minutes).

3. Add Thai Red Curry Simmer Sauce. Then, add frozen vegetables, cover and cook stirring occasionally for 5 minutes.

4. Stir in coconut milk to taste and spice preference, start with 1/2 a can. Reduce heat to low and cook until heated through. (Do not boil or sauce will thin.)

5. Serve over rice.

Recipe adapted from PCC Community Market.

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